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Details

• Servings: 4
• Serving Size: 4 oz chicken, 2 Tbsp sauce

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Ingredients

• 4 boneless, skinless chicken breasts (4 oz each), butterflied and cut in half
• Black pepper to taste
• 3 Tbsp all-purpose flour
• 3 Tbsp unsalted butter
• 2 Tbsp olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup reduced-sodium chicken broth
• 1 Tbsp capers, rinsed
• 1 lemon, thinly sliced (optional)
• 2 Tbsp chopped fresh parsley

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Preparation

1. Season chicken with pepper. In a resealable plastic bag, dredge the chicken in the flour and shake off excess.
2. In a large skillet, melt the butter and oil over medium-high heat. Add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove from skillet and set aside.
3. In the same skillet, add the lemon juice, broth and capers. Bring to a boil, scraping up brown bits. Return the chicken to the skillet and simmer for 5 minutes. Arrange lemon slices on a platter, if using. Transfer chicken to platter. Pour sauce over chicken and garnish with parsley.

Nutrition Facts

Calories	240
Total Fat	14g
Sat Fat	1g
Cholesterol	88mg
Sodium	343mg
Total Carbs	4g
Proteins	26g